Boil the potatoes, burn them and press them through the press, season with salt, pepper, Parmesan and thyme, add the egg yolks and stir well, form a roll out of it and cut off slices that fry until golden in hot fat.
Sear the steak in hot clarified butter on all sides and then let it rest.
For the chestnuts, melt the sugar in a pan, briefly toss the butter and chestnuts and season with salt and pepper.
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